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Protecting Public Health through Food Safety

Learn how FSIS protects public health through meat, poultry, and egg product safety. Explore epidemic response, lab testing, and prevention strategies that tackle foodborne illnesses and ensure a safe food supply chain. Collaboration and preventive policies are key in this important sector.

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Protecting Public Health through Food Safety

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  1. Protecting Public Health through Food Safety Brian Ronholm Deputy Under Secretary for Food Safety U.S. Department of Agriculture

  2. Food Safety and Inspection Service (FSIS) • Protects public health by ensuring the safety and proper labeling of the commercial meat, poultry, and processed egg products supply • 10,000 people – inspectors, scientists, veterinarians, educators • > 6,200 plants every day; 150 million head of livestock; 9 billion birds • Outbreak response, enforcement, laboratory testing, food defense, food safety education

  3. Foodborne Illness • Sickens 48 million Americans every year • Causes 128,000 hospitalizations • Kills more than 3,000 people • Costs Billions • Is preventable

  4. A Complex Challenge • Inherent risk of products • Markedly increased demand • Changes in production, supply chain, distribution • Changing epidemiology, microbial ecology • Emerging pathogens, chemical hazards, novel vehicles • Increased risk of intentional contamination • Changing consumer expectations, demands • Increasing at-risk population

  5. What are we doing about it?

  6. Interagency Collaboration • President’s Food Safety Working Group • Charged with improving U.S. food safety system • Prioritizing Prevention; Enhancing Surveillance and Enforcement; Improving Response and Recovery • FoodNet • Healthy People 2010/2020 • Outbreak Response • Attribution (IFSAC)

  7. Food and Drug Administration • Responsible for produce, dairy, seafood, other foods • Animal drugs, feed • Food Safety Modernization Act • Mandate for Prevention • Greater oversight of imported food • Mandatory Recall Authority • Enhanced collaboration with public health agencies

  8. Cheese Pizza - FDA

  9. Pepperoni Pizza - USDA

  10. Shell Eggs - FDA

  11. Processed Eggs - USDA

  12. FSIS Regulatory Focus FSIS regulates food safety for • Red meat: Beef, veal, pork, minor species, raw and ready to eat (RTE) • Poultry: Chicken, turkey, minor species, raw and RTE • Processed egg: Dried, frozen and liquid (non-intact)

  13. Bipartisan Legislation

  14. Committee Jurisdiction

  15. Food Safety Focus at USDA • Prevention • Tools • People • Based in Science • Executed through Inspection

  16. Food Safety Focus at USDA:In Action • Implementing Prevention-Based Policies • Strengthening Data Collection, Analysis, and Use • Leading a True Farm-to-Fork Effort

  17. Target Pathogens Historical Regulatory Focus • Salmonella – raw and RTE products • Shiga toxigenicE. coli O157:H7 – raw beef (ground beef and components) • Listeriamonocytogenes (Lm) – RTE products Emerging Regulatory Focus • Campylobacter – raw poultry • Non-O157 shigatoxigenicE. coli – raw beef Other pathogens and indicator bacteria • Exploratory and investigative purposes

  18. Implementing Prevention-Based Policies: Production Environment • Beef Safety • Changes to our testing programs • Pushing prevention upstream in process • Non – O157 STEC Policy • Proactive Approach • 113,000 Illnesses Annually • Six additional strains of E. coli declared adulterants in non-intact raw beef • Effective March 2012

  19. Implementing Prevention-Based Policies in the Production Environment • Poultry Safety • Tough new performance standards • Understanding drivers of high human illness rates • Ground Poultry Safety Initiatives • Ready-To-Eat Safety • Joint risk assessment

  20. Leading a True Farm-to-Fork Effort • Consumer Education • Ground Breaking - Food Safe Families Campaign (Partnership with the Ad Council) • Clean : Clean kitchen surfaces, utensils, and hands with soap and water before and after preparing food. • Separate : Separate raw meats from other foods by using different cutting boards. • Cook : Cook foods to the right temperature by checking with a food thermometer. • Chill : Chill raw and prepared foods promptly.

  21. Food Safety: The Road Ahead

  22. Strengthening Data Collection, Analysis and Use • The Public Health Information System • A robust data management and proactive decision-making tool • Automates and integrates multiple FSIS systems into a single, comprehensive data system • Facilitates information-sharing • Identifies trends and anomalies before public is at risk

  23. Leading a True Farm-to-Fork Effort • Pre-harvest Food Safety • E. coli O157:H7 Guidance for beef slaughter establishments • Charge to National Advisory Committee on Meat and Poultry Inspection • Successful Public Meeting – November 9 • Cross Agency Working Group – One Health

  24. Thank You

  25. References: www.slideshare.net

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